Do you crave a spicy winter snack, but all you have is just a cup of leftover rice and a few veggies? Do not worry. Now, you can make a hot samosa from the leftover rice for your cold winter evening. They are easy to make yet very scrumptious and filling.
There are very few things that are better than having hot and savory samosas during the chilly winter weather combined with a hot beverage of your choice. The crispy joy outside and the spicy surprise inside can make anyone’s mouth water. In Fine Fettle we have the best recipe tips to make your crispy spicy samosa to perfection. Spicy rice samosa – winter recipe (Yields 8 Samosas)
You will need:
For the crispy wrapping –
- Maida – ¾ cup
- Coldwater – As required
- Ghee/ oil – 2 tbsp
- Salt – To taste
- Oil for deep frying
For the spicy filling –
- Cooked rice – 1 cup
- Ghee/Butter – ½ tbsp
- Cabbage – ½ cup
- Kidney beans (boiled) – ¼ cup
- Cherry tomatoes – To taste
- Red chilly flakes – To taste
- Schezuan sauce 2 ½ tbsp
- Onion – ¼ cup
- Salt to taste
Let’s get started!
Making the dough
1. First, take a big bowl and add the maida, salt, oil, and cold water slowly and knead it into a firm ball of dough. Keep kneading for 5-10 minutes. Leave the dough aside for 30 minutes.
Making the filling
2. For the filling, take a pan and add the ghee or butter and then add the onion and fry until it becomes translucent.
3. Next, add the tomatoes, cabbage, and fry for 1 minute, and then add the cooked rice, kidney beans, Szechwan sauce, and red chilly flakes and fry for 1-2 minutes stirring it occasionally.
4. Add salt to taste but do not add too much as the dough also has salt in it.
5. After it has cooked well on the pan, remove it from the stove and separate it into 8 equal portions.
Making the samosa
6. Make small dough balls and roll them out into an oval shape using a rolling pin. Take a knife and cut it horizontally into equal halves. You will have two hemispheres.
7. After applying water on all the edges, join the two lower ends of the hemisphere to form a cone, and then fill it with one portion of the filling. Seal the open end of the samosa.
8. Take a deep frying pan and fill it with sufficient oil for deep frying the samosas. Heat the oil on medium-high and add a few samosas at a time but don’t over-crowd the deep frying pan. Also, make sure that the oil is hot enough to avoid the samosas from becoming soggy.
9. Fry the samosas until they become golden brown to make sure they are crispy and well-cooked on the inside. Place them on a serving plate and tissues to remove excess oil. Enjoy the spicy and crispy samosas with green chutney or any dip of your choice.
1. If you prefer the filling to be extra spicy, you can also add chilly sauce or red chilly powder as per your preference.
2. While deep frying, it is advisable to use vegetable oil to have a neutral taste, but if you want something more flavourful, you can also use peanut oil or mustard oil. These oils also have a high smoking point that makes them healthier options. Peanut oil has lower saturated fat and cholesterol content.
For people who are wondering “what should we eat in the winter season?” or “how to make a quick hot spicy recipe from the leftover cooked rice?”, you would love this spicy rice samosa recipe.
Hope you treat yourself to these fantastic samosas this winter!